- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1/2 cups finely chopped shallot or onion
- 1/2 cups finely diced (1/8-inch) carrot
- 1 clove garlic, peeled and finely chopped
- 2 tsps tarragon
- 2 cups Arborio rice
- 1/2 cups dry white wine or vermouth
- 1 tsp kosher salt
- 5 cups low sodium chicken or vegetable broth/stock, divided
- 1 1/2 lbs medium (31-40 count) shrimp, peeled and deveined
- 3/4 lbs sugar snap peas, tipped and topped, strings removed
- 1 shaved Machego cheese or lemon wedges/slices
- 1 fresh tarragon sprig for garnish, optional
1. Place the oil and butter in the cooking pot of the Cuisinart Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt , stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4-1/2 cups of the broth/stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick-Release Method to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse.
2. Set on Simmer. Add remaining 1⁄2 cup of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1-1/2 to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender.
3. Serve in warmed soup plates.
